Cook rice according to packet instructions (I love cooking rice in my slow cooker that doubles as a rice cooker – its done is 20 minutes)
Lightly roast the cashews for 4 to 5 minutes at 180 C/360 F
Add all the ingredients for the honey chilli sauce to a bowl and whisk until combined, then set aside.
Heat a wok on high heat, add the coconut oil. Once oil is hot, add the diced chicken. Use a pair of tongs or wooden spoon to cook chicken through until juicy and golden. Make sure to turn frequently so as not to burn the chicken.
Once chicken is cooked, decrease the heat to medium and add the honey chilli sauce. Stir through for a minute or two.
Add the cashews and chopped shallots/green onions, stirring through for another minute.
Remove from the heat.
To Serve: divide rice among bowls, along with honey chilli chicken. On top add, a little more fresh chopped shallots/green onions, white sesame seeds and fried shallots.